Friday, January 11, 2013

The Number Eleven

This week's new cocktail recipe, called The Number Eleven. A bourbon-based sazerac variant using Art In The Age's Sage botanical spirit.

2 parts bourbon
1/2 Part Sage
1/2 part simple syrup
1/2 t Royal Rose Cardamom Syrup
Dash Peychaud's Bitters

Shake over ice, then strain over ice in a low glass. Garnish with a cherry.